Dry-Aged Beef Steaks: Effect of Dietary Supplementation with <i>Pinus taeda</i> Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with <i>Pinus taeda</i> Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of <i>Pinus taeda</i> hydrolyzed lignin (PTHL) feed addition on oxidative st...

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Bibliographic Details
Main Authors: Aristide Maggiolino, Maria Federica Sgarro, Giuseppe Natrella, Josè Manuel Lorenzo, Annamaria Colucci, Michele Faccia, Pasquale De Palo
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
beef
meat aging
volatile compounds
sensory profile
oxidative profile
polyphenols
Online Access:https://www.mdpi.com/2304-8158/10/5/1080

Internet

https://www.mdpi.com/2304-8158/10/5/1080

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